INGREDIENTS:

2x cups of Chicken Stock [which you put it into nearly all soups anyway]

1x Onion

1x Potato

Cream [600ml]

(BATARD - PICTURE COURTESY OF THE WORLD WIDE WEB)

Side Dish:

Parmesan & Onion Batard

Garlic

(Batard is a type of bread, of which there are many many variations)

PROCESS:

Soup:

Chop up everything into little bits, then fry it all in a large saucepan with a bit of butter. [about 5x minutes]

When everything has gone soft and mooshy, add the Chicken Stock and boil it for about 15 minutes.

Let
it cool down a bit and then pour it into a food processor [or you could
use a Bamix/Stick Blender] and puree it until it has a fine texture.

Back into the saucepan, add the cream and gently simmer for 10x minutes, but make sure it doesn’t boil.

Side Dish:

Slice the Batard and dry-fry it on the grill. (That sounds good enough to eat on its own!)

When the
bread is nicely toasted with the grill lines criss-crossed [because that
looks really cool], rub garlic onto both side of the bread and add a
light “dusting” of ground black pepper – but not too much!

ABOUT

These are all tried-and-tested and often-used recipes I've had stored on my MAC for years. Given to me by friends and family or found on the internet, putting them on a blog allows me to log on with my Tablet or phone, prop it up on the kitchen table or counter and easily follow the recipe.

I'm not a great cook, but as I get more adventurous, I'll be trying more and more 'complicated' recipes and might even consider cooking a Christmas lunch one day!